Each weekend now that winter has arrived, I am constantly thinking about what soup I can make. Even though, this weekend got up to 60 degrees in Chicago, that did not stop me. This weekend I made combined red peppers and butternut squash to make this tasty Butternut Squash and Red Pepper Soup. I love red peppers with most everything. I thought the adding the peppers to the squash would add a needed zing to the soup.
I created my recipe from reading a few recipes and winging it. The recipes I saw were earthy so I added some sweetness with brown sugar. My regular readers know that if I put something sweet in a recipe, then I also add some kick – cayenne.
Butternut Squash Red Pepper Soup:
1 tablespoon olive oil
2 medium butternut squash (about 2 to 2 1/2 lbs), peeled and seeded
2 cloves of garlic, minced
3 roasted red peppers
1 teaspoon each kosher salt and black pepper
1/4 cup brown sugar
1 tsp cayenne
4 cups vegetable broth
butternut squash seed oil (or olive oil) for drizzling
Heat oil in heavy large pot over medium-high heat. Rub the butternut squash with salt and place face down on a baking tray. Pour about 1″ of water and bake at 325 degrees for about 20 minutes. Add the spooned out squash, roasted red peppers and garlic to a cuisinart and blend thoroughly. I always leave my soups just a little chunky. Pour into a pot, add the vegetable broth, bring to a boil and reduce to a simmer.
Add all the spices and simmer for a good 30 minutes.